Every year on October 4th, the Swedes celebrate Cinnamon Bun Day. This year I'm making a recipe update on this lovely cake that I made last year! I've made some minor changes to the recipe but more importantly, I've retaken the photos!! This is such a great way to see how I've progressed this year. Anyway, enough about me, back to the cake!

No one can say no to freshly baked cinnamon rolls, beautiful raw cake has all of that cinnamon roll flavor but in a totally different shape and form! A buttery pecan oat crust, cardamom vanilla filling and a sweet cinnamon swirl topped with melted creamed coconut and cinnamon candied pecans. As you might have noticed, cinnamon buns are one of my favorite treats so If you wanna see some more delicious cinnamon recipes, I recommend you'll have a look at these gluten free, vegan cinnamon rolls that I also made completely free from refined sugars! Also don't forget to check out these raw vegan cinnamon bun squares!

This cake is really easy to make but you need to have a high speed blender for this one.

Start by making the crust. Blend all ingredients in a food processor. Use more dates if needed. When the mix starts to form a dough, make sure that it sticks well together. Put the crust in the bottom of the spring pan.

Blend all ingredients for the cinnamon swirl in a high speed blender, except the coconut oil. Blend for a few minutes until very smooth and then add the coconut oil. Set the cinnamon swirl mixture aside.

Blend all the ingredients for the cardamom and vanilla layer in a high speed blender, except the coconut oil. Blend for a few minutes until very smooth and then add the coconut oil.

Pour half of the mixture on top of the crust and then pour the cinnamon mixture in the middle, swirl the mixtures together and pour the rest of the cardamom vanilla mixture on top. Let it set in the freezer for 4 hours. Put the cake in room temperature for a few minutes and take it out from the spring pan.

Garnish: Mix together some maple syrup and cinnamon, put a handful of pecans in the mixture and the dehydrate the candid nuts for a few hours(optional). Sprinkle some cinnamon on top of the cake, using a tea strainer. Melt the creamed coconut and pour it over the edges of the cake, place the candied pecans close to the edges of the cake.

If you give this one or any of my other recipes a try, please leave me a comment! Also, be sure to take a picture and tag it #happyhealthblog on Instagram so I can find you and watch these recipes come to life in your kitchens. <3